Icing Consistency For Cake

The thin frosting is also used for icing the surface of the cake.

Icing consistency for cake.

The consistency of your frosting is a balance between the powdered sugar thickener and liquid thinner. Vanilla icing is the grand finale the crowning glory the pièce de résistance on thousands of different recipes including scones cinnamon rolls crumb cake muffins and so many more. Certainly the butter plays a part too but once you ve got your butter in there the thickness of the frosting depends largely on the balance of powdered sugar and liquid. As the icing cools beat it with a spoon until it becomes thick and glossy.

For pure white frosting add up to 2 tablespoons of liquid. It s so simple yet often overlooked. With any frosting be careful about adding too much liquid. Heat 2 tablespoons cream and add very gradually confectioners sugar stirring constantly until the mixture is of the right consistency to spread.

The thin consistency frosting is best used for writing leaves creating vines stems lattice and lace. Using a hand mixer add milk 1 teaspoon at a time until frosting is easily spreadable. The easiest way to see if your frosting is the right consistency is the spatula test. When it becomes difficult to move the spoon through the fudge icing it s ready to use.

Used for lines printing and also for frosting a cake. If you re using your icing between cake layers to decorate cupcakes or to crumb coat and ice your cake you ll need to soften the consistency. You will find this homemade cake icing recipe is very easy to make. Add 1 teaspoon of liquid light corn syrup milk or water for each cup of stiff frosting.

Use quality vanilla for outstanding flavor and heavy cream for a thicker consistency. This icing has a loose consistency so pour it over your cake or cupcakes rather than using a knife to frost them. I check the consistency of every batch of frosting i make using this test. Using a hand mixer add powdered sugar 1 tablespoon at a time until you ve reached your desired consistency.